Inchi Kabin – Nyonya Fried Chicken

Inchi Kabin is a Nyonya-style fried chicken marinated with over 10 spices and coconut milk. I thought the name is very unique unlike any other dishes name, no? My first encounter with Inchi Kabin was at Nyonya Foodhouse (ground floor) in Atria Shopping Centre. Actually that’s the only place I have my doses of inchi kabin – the very best one (with kick)! Just thinking about it makes me salivate. Ohh, dare me if you have a better one to recommend.

But of course as a person who likes to cook, it’s only a matter of time before I make my own inchi kabin. So imagine my sheer delight when I found an inchi kabin recipe from my sis’ Nyonya Flavours cookbook. This recipe is very easy and simple to follow. The only roadblock perhaps is gathering all the spices (up to 10 types). Hehe

Inche Kabin (Inchi Kabin)
*salivating
Let’s start cooking!

First, pound shallots with mortar and pestle.

Place the spices in a large deep pan.

Add coconut milk and mix until combine.

Clean chicken and cut into smaller pieces.
I used about 1.25kg instead of the recommended 1.5kg chicken ranging from ribs, wings and breast.

Add chicken into the deep pan.

Use your hand to get the spices into every nook and corner.

Marinate for 3-4 hours or overnight in the fridge. Mine was marinated overnight.

Add 2-3 cups of oil for frying in a wok.

Deep fry the chicken pieces until almost cooked.
I didn’t deep fry mine (only 3/4 submerge) because I wanted to save oil. Thank God I did this because after the first frying session, the oil has lots of dark sediment (due to the shallots I think). It sticks to the chicken as well.

This is the result of the first frying session.
I already picked out most of the burnt crud from the chicken.

Next reheat oil and deep fry the chicken until golden brown and crispy.
Because my oil was really dark. For this second frying session, I use new oil.

I did prepare the sauce but it was not to my liking. I added the sauce recipe at the bottom. Feel free to try it.

The result is a flavorful and tender Nyonya fried chicken.
For me, inchi kabin and raw onions together is the perfect combo.

Though I must say there’s something missing (just little). Perhaps because I’ve tasted the best :). Maybe I need to increase the quantify of the spices to get more kick. Don’t let this prevent you from trying though. It’s still worth it.

Method:
1. Combine all the spice paste ingredients together in a mixing bowl. Add chicken and coat well. It’s better to use your hand to get the spices into every nook and corner. Set aside to marinate for 3-4 hours, or preferably overnight in the refrigerator.

2. Heat the oil in a wok or fryer, and deep fry the chicken pieces until almost cooked. Remove and drain.

Nyonya claimed that this is a nyonya dish, but if you ask any nyonya what does Inche Kaybin means, I bet you they won’t be able able to tell you.
Inche Kabin was actually a Hainanese word. It mean marinated fried chicken cutlet
(醃炸鸡片）pronounce in hainanese dialet.
this disk was made famous by a group of hainanese cook in Penang in the early 50′.